Smoked Brisket & Mushroom Pie

Time: 90 minutes

PUB food at its finest. This is a great way to use up leftover beef roast, steak or smoked brisket… I like to make these and freeze them, too.

Music Selection: Smokey Robinson – Just To See Her

Ingredients:

4 – 5 cups of cooked steak or smoked brisket, cut in ½ inch cubes

4 – 5 cups of mushrooms, washed and quartered (about 30 medium mushrooms)

1 onion, peeled and diced

1 tsp herbes de provence (or thyme)

1 tsp dried or fresh parsley

1 Tbsp grainy mustard or Dijon mustard

1 Tbsp Worcestershire sauce

1 Tbsp creamed horseradish

2 Tbsp flour

¼ cup butter

1 ½ cups beef broth

1 pate brisee (but add 1 tsp dried mustard to flour)

1 egg, whisked

Sea salt

Directions:

Make the pate brisee first, but add 1 tsp dried mustard to the flour, before adding butter and water). Set aside in fridge while you prepare the filling.

Preheat oven to 350 degrees.

In a large sauce pan, melt the butter and saute the onions.

Add in the mushrooms and let cook for 2 – 3 minutes.

Add in the flour and mix well. Then whisk in the beef broth and it should thicken.

Add in the parsley, herbes de provence, Worcestershire, mustard and horseradish. Mix well.

Add in the meat. Mix well and remove from heat.

Take half of the pate brisee, and on a floured surface, roll it out with a rolling pin to fit your pie dish. Place of your dish and press along the top edges.

Take second half of dough and also roll it out, but larger than pie plate.

Fill the pie with the meat mixture. Place dough on top and press along top with thumbs to make ridges. Use hands to press along the side. Take a knife and remove extra pie dough.

Use pastry brush to brush top of pie with egg wash. Then cut a few holes on top of pie. Sprinkle lightly with sea salt. Place on cookie sheet and bake for 55 – 60 minutes until golden brown.